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Soy and ginger thinly shredded beef, thin lo Mein noodles, and stir-fried spinach, carrots, mushrooms, and green onions.
WHAT’S GOING ON HERE:
Beef: Use whatever beef you have on hand. Even previously cooked leftover beef. For this dish, I try to use tougher cuts since I marinade the beef overnight. shortcut the dish by using a strip, ribeye, or flank. Skirt and top sirloin need thin slicing and ample time sitting in a marinade
Lo Mein: Lo Mein noodles are the perfect choice for this dish but you may not always be able to find them. if you can find lo mein substitute with thin spaghetti.
Veggies: Keep the carrots, green onions, and mushrooms around the same thickness. that way it cooks more evenly in the stir fry and it also shortens the cooking time.
Soy; Soy sauce is the predominant flavor here. It adds flavor, umami, and color to the noodles.
Ginger: Ginger is always a great aromatic. Add it to the marinade and sauce
Hoisin: Hosin is fermented bean paste. It adds color, depth, and a little sweetness to the dish.
Red Chilies: Red chilies in oil are a pantry staple for me not only do they add tremendous flavor they add a nice red sheen that coats the dish. that you can taste at every bite.
TIPS & TRICKS FOR THE BEST BEEF LO MEIN
marinade the beef: marinading the beef does a few things. not only doe it adds deep flavor to the meat it can also tenderize tougher cuts. the acid in the marinade helps break down the meat resulting in tender, flavorful beef.
high heat: this dish moves fast. it’s best to have everything cut and ready to go. high heat allows for the color to develop and keeps the beef and veggies from pooling liquid at the bottom. control over the heat is key. if the pan is getting too hot and unruly, lower the heat and adjust accordingly.
getting the right color: getting the right color not only comes from the temperature you cook the dish at. it also comes from the ingredients you put in it. soy and hoisin add a deep rich brown color that stains the noodles for that perfect fried look.
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